Black Bean Garlic Tofu Stir-Fry

If you're looking for a delicious and easy plant-based meal, I have a great one for you. Tofu that is crispy on the outside and silky and pillowy on the interior bathed in a super savory robust black bean garlic sauce atop lots of vibrantly colored, crisp veggies is a super nourishing and tasty meal that comes together in about 30 minutes.

If you're not a fan of tofu you can certainly sub in chicken.  No worries for tofu naysayers.

Black Bean garlic sauce is one of my favorite powerhouse condiments. I like to keep it in my fridge at all times as a small amount of the secret sauce lends a beautiful umami flavor to whatever you're making.

BOLD BLACK BEAN GARLIC SAUCE

 Black bean garlic sauce is made from grinding fermented and salted black soybeans together with garlic until it's a paste. Spices are added to also amp up the intense flavor and this gorgeous condiment is sold in jars that you can find in some well-stocked supermarkets, as well as online. I do love a stop at my local Asian market for this treasure.

A LITTLE GOES A LONG WAY □

Although it sounds odd, I promise its forward flavor will work wonders in a stirfry. A small amount goes a long way and it is pretty salty so make sure you taste as you go so that you don't have an overly salty dish.

Any vegetable works with this. You could use broccoli, green beans, basically whatever you have on hand. I just like to make sure the colors are beautiful together so have used purple cabbage, emerald snow peas, and ruby red sweet bell pepper. Simply a beautiful rainbow of healthy veg.

---

READY FOR THE OVEN

I also like to serve this stirfry over rice or noodles. Whatever you prefer works wonderfully or you can have this without the carb element.

Getting the tofu crispy is key to the success of the dish. I wouldn't call myself a huge lover of tofu unless it is well flavored and has a nice texture to it.

I'll get a nice crispy crust on my tofu by tossing it in some corn starch and then roasting it in the oven for about 30 minutes.

TOSS IT ALL TOGETHER WITH THE BLACK BEAN GARLIC SAUCE ONCE IT'S CRISPY

Alternatively you can also toast it up in a skillet with some oil, but I find that it breaks apart more easily that way so prefer the oven method, ensuring my tofu is as dry as possible before starting the process and beginning with extra firm tofu for this dish is essential.

Even if you're not sure about tofu, this is an excellent bowl of wonderful to start the journey.  Give it a try & see if I've won you over yet.

Other Tofu Dishes - Crispy Hot Honey Tofu
Other dishes using Black Bean Garlic Sauce - Hoisin"ish" Roasted Portobello Mushroom Tacos

Black Bean Garlic Sauce Tofu Stir-Fry
(option to use chicken instead of tofu)
Serves 4


Tofu
16 ounce block extra firm tofu, patted dry and cut into about 1/2 inch cubes (see Cook's Note if using chicken)
2 tablespoons cornstarch
1 teaspoon course sea salt
1/2 teaspoon freshly ground black pepper
2 Tablespoons black bean garlic sauce, divided
Spray oil (such as avocado oil)

Veggies
1 Tablespoon light olive oil, coconut oil or avocado oil
2 teaspoons toasted sesame oil
1 cup sugar snap peas (I like to cut in have lengthwise simply for presentation)
1 cup shredded purple cabbage
1 red bell pepper, cut into strips, core and seeds discarded
1/2 cup edamame, partially thawed from frozen
1/2 cup corn, partially thawed from frozen
1 lime, quartered
1/2 cup chopped fresh mint (optional)
2 cups rice of choice or soba noodles for serving (optional)





Preheat oven to 400 degrees.


In a sealable plastic bag or in a large bowl, toss the cubed tofu with the cornstarch, salt and pepper until the tofu is well coated. Place on a parchment paper lined baking sheet and spray with a touch of oil. Place in the oven for about 25-30 minutes. 


Once out of the oven, drizzle with 1 tablespoon black bean garlic sauce and toss to coat the tofu.


While the tofu roasts, make the stir-fry.


Add the olive oil or coconut oil and toasted sesame oil to a large non-stick skillet and over medium heat add in the red bell pepper strips.  Cook for about 2 minutes. Add in the cabbage, edamame and corn and cook for another minute. 
Lastly add the sugar snap peas and the remaining 1 tablespoon of black bean garlic sauce. Toss to coat and give a taste. Add a little bit of salt if you feel it needs it, but typically the black bean garlic sauce takes care of that.
Toss in half of the chopped mint.


To plate divide the rice or soba noodles among four plates or bowls, top with the veggie mixture, and then the crisp tofu cubes.


Top with remaining sprinkle of mint and a squeeze of a lime wedge and dig in.


Cook's Note - if you use chicken instead of tofu, I recommend skinless boneless chicken thighs for their fat content, but chicken breast will do also. Cut the chicken into small bite-size cubes, toss with the cornstarch, salt and pepper mixture and roast just as you would the tofu, although the chicken will not take quite as long. Probably 15 minutes for chicken breast and 20 minutes for chicken thigh cubes.  

Other Tofu Dishes - Crispy Hot Honey Tofu
Other dishes using Black Bean Garlic Sauce - Hoisin"ish" Roasted Portobello Mushroom Tacos

Some of my favorite affiliate products for this recipe: